Anticuchos Of White Seabass With Aji Chile Honey Marinade & Semilla Salsa Recipe

First, stem and seed the 2 pickled Peruvian aji chiles, then chop them finely until you have a smooth paste. In a mixing bowl, combine this chile paste with 1 1/2 tablespoons of honey and season with salt to taste. This is your aji chile honey marinade.

Next, heat a skillet over medium heat and add the 15 chiles de arbol. Cook them carefully for a few minutes, making sure they don't burn, just toast until fragrant.

Using a slotted spoon, transfer the toasted chiles de arbol to a food processor. Pulse them until they're finely chopped but not quite a powder — you want some texture here.

In the same pan, add the 1/2 cup sesame seeds and 1 cup peanut and pumpkin seeds. Toast them over medium heat until golden, which should take about 3 minutes. Return the processed chiles to the pan with the toasted nuts and seeds, and cook for another 1 minute, stirring to combine. Season with salt to taste.